I loved my Bounty. So, in the end I succumbed – I had to make my own vegan one, and share this. It does not look as good as a factory non-vegan one, although it looks very rustic, and rough at the edges. But the taste is far better than the non-vegan one, and far better for you. With a moist centre, and a wonderful chocolate coating – this is addictive folks, be warned.

Note : You will need a Tupperware container (approx 5.5 x 4 inches), and to line its base with greaseproof paper

INGREDIENTS FOR THE CHOCOLATE

7 oz (200 g) good quality vegan chocolate

a pinch of salt

1 heaped tsp coconut oil (I used Biona extra virgin)

INGREDIENTS FOR THE FILLING

1½ cups dessicated/shredded coconut

1 Tbsp white vegan sugar

1½ Tbsp coconut oil

4 Tbsp (60 mL) water

METHOD

First place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job. Otherwise the bain marie method will do (see http://en.wikipedia.org/wiki/Bain-marie

Then place the coconut oil in a small saucepan, and heat gently until melted. Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.

Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). Now place in the freezer to solidify – 20 minutes or so should do the trick.

Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes.

Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.

When it is solid, but not frozen, remove from freezer, and turn upside down. Remove the greaseproof paper, and cut into your desired shapes. Keep in an airtight container, and consume within 3 days. Enjoy !

Hi Miriam,I definitely will try this recipe. I’ve always loved Bounty chocolate and I’m happy to know that I can enjoy a vegan version that’s cab be just as tasty! Do you mind me asking what brand of vegan sugar you used?

Your recipes are the most amazing I have come across to date.. I am so amazed with how delicious they are. Thank you for being the incredible chef that you are and being so generous to share with the world the Vegan foods you do.. You are truly a talent.. McKenna Grace Fisher

Hi there McKenna and thanks so much for dropping by here with your wonderful comment. I am delighted with your wonderful compliment, – it is my pleasure sharing my vegan recipes and it is people like you that make the creative and cooking experience all worthwhile. I look forward to your future comments on my blog. Cheers to you !

Crystal Hi there and welcome here. Congratulations on your becoming a new vegan and I hope you find many delightful recipes (see categories for your favourites as well as other interesting and easy to follow recipes) and let me know how it goes. Any questions, I am here to help. Meantime I look forward to your future comments on my blog ! Cheers !

Latoya Hi there and welcome here. Most of the white sugar we get here is imported from England. The UK white sugar is almost always vegan especially if it has not been bleached. I used Whitworths sugar for this recipe which is fine. All countries have different brands available – you need to google your area and find out what is sold locally to you in your health-food store – they should show you what is available, in the meantime here is a link that may help – I am in the Med not in the States.http://veganbits.com/vegan-sugar/
Most refined white sugar is processed over bone char and that rules it out as a vegan product. However, there are sugars that are not. These are the brands of sugar we know to be vegan:
Wholesome Foods
Florida Crystals
Hain Organic Powdered Sugar
Jack Frost
Supreme
Southern Bell
365 (the Whole Foods house brand).
You can use these tidbits to help you navigate through the sugar aisle: Beet sugar is vegan. Raw sugars or turbinado are also vegan. Other acceptable vegan sweetners include:
date sugar
rice syrup
fructose
corn syrup
succanat
barley malt
molasses
maple syrup
agave nectar.

Kamila Hi there and welcome here. It is indeed easy to make and I am sure you will enjoy it. That said, be sure to use a chocolate brand that you love in advance. Very Best to you and let me know how it goes !!! Cheers !

Hi there Andy and welcome here. Many thanks for your most delightful comment – Thanks for your wonderful compliment and kind words !!! Do drop by again any time with your feedback and hope you enjoy all my recipes. Cheers & Very Best to you Andy !

Hi there Kassoe and welcome here. I do hope you make and enjoy this Chocolate Bar. The key here is to buy a dairy free chocolate that you love and let the filling do the rest. Kindly note I do have some gluten free savoury dishes and being vegan they are all dairy free – so enjoy and let me know how it goes. Cheers to you and your kids too !

I made these for my bookclub. I am the only vegan, so I always have to bring an entree and a dessert. These were amazing and everyone absolutely loved them. All of your recipies are easy to follow. You are a genius. THANK YOU!!

Debra Hi there and welcome here. Thanks tons for dropping by here with your wonderful comment. I am delighted that everybody loved these bars. Thanks also for your delightful compliment, that is so good of you ! I look forward to your future comments on my blog. Best to you in the meantime.

Marge Hi there and welcome here. I cannot say how it will work out with canola oil, but what I can say is that the coconut oil was used for 2 reasons :- the 1st is the centre needs to be moist whilst at the same time the coconut oil will thicken a little when it’s set (oil itself won’t do that) The 2nd is that coconut oil was used for the flavour, keeping the shredded/dessicated coconut together in it’s own flavour. What I suggest if you don’t wish to purchase or use coconut oil is perhaps to use a little coconut cream (the ones that come in a can – you can purchase a small one). These are my reasons and suggestions which I do hope will help you Marge. It’s a super tasting bar and you won’t regret it once you make and taste it. Cheers to you and let me know how it goes if and when you make it !

Yumma yumma yumma — so easy and so good. Being an almond lover, I had to add a bunch of toasted almonds to the bar recipe, and then added some sea salt at the last minute. Delish. I want to say thank you to Miriam, because by publishing her excellent vegan recipes, she is literally creating more vegan-eaters, and that means LESS animal products are being consumed every time we prepare these vegan dishes. Brava, Miriam!

Molly Hi there and welcome here – Many thanks for taking the time to drop by here with your wonderful comment. I am glad you enjoyed the bar, sounds great with your additions to suit your palette – I must confess I am quite a nutty lover myself. I very much look forward to your future comments on my blog and send you best wishes !

Hi Miriam, just seen your website through the Vegan Society facebook page and am super excited about trying your recipes out! Question about this one – do you think it can be made by shredding fresh coconut? Thanks so much, keep the recipes coming! Kate

Hi there Kate and welcome here. Many thanks for dropping by here with your comment. I have not tried it with fresh shredded coconut, but I don’t see there being a problem so long as you can shred it small enough to chew with the chocolate topping – it’s a convenient thing more than anything else. Do let me know how it goes either way, I hope you enjoy it as much as we and our friends did. I look forward to your future comments on my blog. Cheers to you !

I made these last week, just looking at the picture on here made my mouth water so just had to give them a go. Really easy to make and such a treat if like me you love coconut, they were so tasty, and was loved by everyone in our family home. I had to chuckle to myself when you state to consume within 3 days…….In our house they didn’t last three hours! xxx

Hi there Rachel and thanks for dropping by here with your comment. I have heard people say the same before. Another interesting comment on my FB page was something that went like this “the only mistake one can make is not to make double the amount, as it’s very moorish and delicious !” so you seem to reflect a similar sentiment. The great thing Rachel is it’s so easy to make & therefore can be made at will any day. Best to you and look forward to your future comments on my blog. Cheers !

Hi there Sonya and welcome here. In answer to your question, yes it remains melted long enough in time for the second layer. In the event that for some reason or delay it does not, just heat it up a little again – I doubt you would need to do this though. Do enjoy and let me know how it goes as and when. Best to you !

Today my partner and I were munching on a vegan chocolate coconut bar and now that my eyes have seen this divine dream it looks like I will be making it real soon as everything I have tried from MWV has been just like what it says on the tin,
MOUTHWATERING!

Hi Miriam. I made this recipe – as I do many of yours – however this one did not state that at what time to add the sugar so I just added it in with the coconut. When cutting it later the coconut was crumbly and the chocolate came off in chunks. What did I do wrong??:(

Ah, you have a point here Maraika – forgot to add the sugar in the method (thanks for alerting me here, I have since added it) with the other filling ingredients that I mention, but you added it in at the right time – common sense dictating that it goes in with the filling in order that it melts. Now as you will see from my pic the coconut will not remain 100% in tact when cutting as being desicatted/shredded it comes in thin strips which do not totally congeal, nor should they. You never mention the taste, so I don’t know if you liked it, or whether you didn’t eat it at all ?? Now as for the chocolate coming out in chunks, again I can only imagine that it could have been spread a little to thick in some places, so that the discrepancy would cause the odd crack here and there when cut. This is not a cordon bleu dessert I must admit, but it sure tastes good. As you can see from my pics this is exactly how mine came out when removing the greaseproof paper – when I cut it it was fine, don’t use a serrated knife (as that may cause the chocolate once it’s set to crack up into a jagged consistency) just a very sharp knife – that too may help. It’s these little details that may help alter the presentation. Hope this helps and that you enjoy the taste ! Best to you !

Thanks Miriam for your reply. Taste was very nice, I never can resist chocolate, but I had to remelt the whole bar a little and then mixed it all together before letting it set again. It is “interesting” and now looks nothing like your sample:) The chocolate almost lifted off in one piece, I can only presume that I need more practice. And I will use Agave instead of the sugar to give the coconut a moister consistency. Regards. M

Great idea about the agave, I thought the same thing when I created the recipe – the reason why I did not mention agave was that some people don’t have easy access to it. It will work better with it. Also with the chocolate may be a different brand will react differently ? So look at another brand perhaps ? Anyway good luck !!!

Hi there Petra dear, thanks for dropping by here with your comment. You are welcome to come anytime – there’s always something cooking on the go. Glad you like what you see and I look forward to your future comments on my blog. Cheers to you !

Hey, just wanted to say this is soo yummy!! I made it for the bake off in work the other week, (I’m the only vegetarian there), they loved it! Mine was the first to be finished!
This was my first experience of preparing a fresh coconut, I used the left overs and the water in a spicy bean stew. Was yum!
Thanks for sharing your recipe!

Shannon Hi there and welcome here. Thanks for dropping by here with your comment. I am delighted to hear that you it was aa success and that it was a hit. I look forward to your future comments on my blog and in the meantime Cheers to you !

Hi there Peaceweaver, welcome here. I think that melting the chocolate in a double boiler sounds fine – I mention the use of a microwave for speed. Also the glass container is fine too. Best to you and hope you enjoy this !

Hi Miriam just wanted to let you know I made your Bountiful coconut Chocolate bar tonight..It was absolutely beautiful..I have not had anything like that since becoming Vegan so thank you for your recipes that everyone can enjoy.

Hi there Fiona and welcome here. Many thanks for dropping by here with your comment and wonderful compliment – it is comments like this that make the whole experience worthwhile. I look forward to your future comments on my blog. Cheers to you in the meantime.

Thanks there Sherrie, yes, I feel the same way about it, it just diminishes the craving – that was the idea and glad you enjoyed it ! Look forward to your future comments here. Best to you in the meantime !

Willy Hi there. I don’t know what they sell local to you that is vegan so I am not in a position to recommend for that reason. That said Plamil makes vegan chocolate, here is a link http://www.plamilfoods.co.uk/organic-chocolate/ if you cannot get it in your country, you may be able to purchase it online. Hope this helps a little. Best wishes.

Hi Miriam! I tried this recipe but the filling was quite dry even when I added a little more melted coconut oil and water. I was wondering if using some coconut milk would make a difference? I haven’t tried it yet but I will because despite it falling to bits a little, the taste of it was really good! I live in Scotland and I’ve been using a brand of vegan chocolate called Kinnertons and it makes a really nice smooth finish. Thanks again!

Hi Miriam!!!!,
It is me KIM!! YAY!! I used Explorer and got in, I tried your other suggestion and it didn’t work, I was using “Fire fox” but I’m here and I can FINALLY!! begin experimenting with some “Vegan” desserts, I’m a baker at heart, make pretty much everything from scratch so this is going to be MY! NEW!! cup of Tea :o)
Thank you SO!! kindly again for ALL your help and assistance as it truly has paid off I’m in!! :o)
Have a WONDERFUL!! rest of the week and THANK YOU!! again for EVERYTHING!! INCLUDING!! Founding this site for all of us to enjoy, SO! looking forward to my time here.
God’s blessings always!
Kim

Hi there Kim, thanks for dropping by here on my blog. Glad to see you managed to access it after some prior problems which you have now overcome, and glad to have helped. I very much look forward to your future comments on my blog and thanks for your kind words too. Very best wishes your way Kim and feel free to share my recipes on your own FB page. Cheers !

Sarah Hi there and welcome here. At some point Sarah, physics dictates that the more oil you add that the filling has to moisten – I have never added coconut milk myself, so I cannot hypothesize what the outcome will be. Many other people have tried this recipe and have succeeded with it, which makes me think that may be the shredded coconuts you have, the dessicated ones could do with being marinated in coconut oil for a day or so, may be even processed a little more ? Or may be purchase another brand altogether ? I cannot say in this instance without seeing what you have. But by all means feel free to experiment. Sorry I can’t help further. Best wishes your way !

Hi there Viktorija and welcome here. I hope you make this one day – it’s relatively easy to make once you have the ingredients at home. Best wishes your way & look forward to your future comments on my blog !

I tried this recipe and people LOVED it. It was more popular than the non-vegan option
couple of questions thought:
1) When you say it can be stored for a few days later – should that be refrigerated or not?
2) I refrigerated it after it was done to serve the next day. When I came to slice it to pieces the layers of chocolate would disconnect from the coconut layer so it became kinda messy to get whole pieces of it with all the layers together. any advise on that?

Hi there Shai and thanks for dropping by here with your comment. Firstly, yes, you must refrigerate it after making it. I suggest slicing or cutting the pieces before it chills out in the fridge, so as to avoid it crumbling. If you want a moister filling add a little more coconut oil – but remember that it hardens when it chills. So pre-cut it and bring it out of the fridge 20 minutes before serving. Hope this helps and glad it was loved !

Hi, it’s not low calorie at all – but it is delicious and not an everyday fatten my up regular, but rather a treat to be enjoyed. One must remember that unlike it’s non vegan version it is not harmful to the body and it’s a cruelty free treat. Thanks for sharing !

Ouch, this looks delicious! I’ve been vegan for a long time, and I used to love Bounty chocolate bar. It’s not possible to buy vegan ‘Bounties’ where I live, so I’m truly happy about this recipe! THANK YOU!

I am so excited! I am currently making this and am at the stage of waiting for the filling to solidify in the freezer. Its looking amazing! As soon as these have been gobbled up, im going to attempt the fruit and nut truffle bars I adore your recipes! x

I made these and they are delicious – I might add some almonds next time and make something like an Almond Joy bar. I found some non-stick parchment muffin cups, so I used them to make individual “bars” – it worked beautifully and they popped right out of the papers, the only thing I wish was that I could have found smaller (mini-muffin) sized non-stick papers.

This looks amazing! I WOULD replace the chocolate though. Most chocolate is tainted with blood; meaning, harvested by slave children. The other two problems are, that chocolate is a drug, with addictive chemicals. The OTHER worst part, is that the FDA is allowing the rule that 165 parts of rodent feces, rodent hairs and bug parts, may be included with every 100grams of chocolate. Now, that most definitely makes chocolate NON-Vegan. The reason for all that animal byproducts, is because critters LOVE the fermenting cocoa beans. Currently, all of this is to expensive to remove, thus, the cocoa beans, the rodent feces, rodent hairs and bugs, just get churned up together with the cocoa beans, which lands up in the final product. Not Vegan, therefore… Choose carob. Vegans know they need to adapt…

True. Fairtrade is one thing(and new investigations show, it is not so well regulated); but knowing the fact that 165 parts of rodent feces, rodent hairs and bug parts, are allowed to be included with every 100grams of chocolate, makes chocolate a NON-Vegan substance. If people don’t like carob, as a Vegan who stands for purity and PRO-life, we then have to find other desserts we can make that tastes great. It is a matter of choice.

PS. Last year I made a dessert that made the carob taste like dark chocolate. WOW. I was so surprised. I was still experimenting with the recipe, so I do not have the exact measurements of my ingredients. I should get going with my carob dessert experimenting again. However, I challenge all true Vegans to find only pure, non-drug and non-animal containing products as ingredients. Go in peace.

I love every singe one of the recipes , that you create and share. Thank you so so much. I am looking forard to make those bars and seems like an ideal treat to make. You are amazing! Thank you once again! X